Making a cake without baking it is the easiest way of making one. It's a great option for kids who can't use the oven yet and for those who can't be bothered with hot kitchens or who don't have an oven. There is also the indisputable fact that no-bake cakes taste just as wonderful as their baked counterparts.

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Ingredients

Oreo cookie no-bake cake:

20 Oreo cookies or other crisp chocolate cookie

Whipped cream

No-bake éclair cake:
Filling:

2 x 3.5-oz packets of vanilla instant pudding

3 cups of milk

1 8-oz container Cool Whip

Graham crackers

Topping:

1/3 cup cocoa powder (unsweetened)

3/4 cup sugar

1/4 cup milk

1 stick/ 1/2 cup butter

1 teaspoon vanilla extract/essence

No-bake fruit cake:

2 1/2 cups chopped, mixed fruit (fresh or canned fruits)

1 can condensed milk

Graham crackers

Jello mix

Steps

Method 1 of 3: Oreo cookie no-bake cake

1

Prep your cake board. Either use a pre-made cake board or place plastic wrap over cardboard as a base for your cake.

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2

Stack the chocolate cookies in layers. Alternate each cookie layer with a whipped cream layer.

Note: You can opt to remove the creamy filling in the Oreo cookies before making this cake. If this is done, mix the removed Oreo filling with whipped cream, then add this between the layers instead.

3

When you're done stacking the cake, coat the cake. Spread the sides with whipped cream, to cover and hide the inner cookies and cream.

4

Cover the resulting no-bake cake in an airtight container or saran wrap. Place it in the freezer to freeze it for four to six hours.

5

Thaw in the refrigerator for an hour.

6

Serve. Finally it's done; take it out and enjoy! Slice it as for any cake.

Method 2 of 3: No-bake éclair cake

Making the filling

1

Place the pudding mix and milk into a mixing bowl. Beat to combine.

2

Stir in the Cool Whip.

3

Line the base of the dish with graham crackers. Break in order to fit neatly across the base.

4

Spread half of the pudding mixture across the crackers. Use a spatula to ensure that it is distributed evenly.

5

Add another layer of graham crackers. Repeat with another layer of pudding mix, finishing it off. Use a spatula to ensure that it is distributed evenly.

6

Add one more layer of graham crackers.

Making the topping

1

Place the cocoa powder, milk and sugar in the saucepan. Bring to a full rolling boil, then boil for a minute, stirring often.

2

Remove from the heat. Allow to cool for a minute.

3

Add the butter and vanilla extract. Stir to melt in the butter.

4

Pour the cooled topping over the final layer of graham crackers. Use a spatula to ensure that it is distributed evenly.

5

Cover with plastic food wrap or similar. Place the cake into the refrigerator to set. Either leave for 8 hours, or overnight.

6

Serve. Slice as for a normal cake.

Method 3 of 3: No-bake fruit cake

1

Choose the fruits. You will be needing 2 1/2 cups (or enough to fill a cake pan of choice) of chopped, mixed fruit or 1 can of canned fruit salad or fruit cocktail. Fruits good for this include: pineapple, mango, papaya, and cherries. Or, you can substitute fruits depending on your location.

2

Crush the graham crackers until they are almost in a fine dust. You may want to use a mortar and pestle for this, but any type of pounding utensil is good.

3

Prepare the jello mix. Follow the instructions that come with the jello package. The traditional color is clear, but you can use other colors.

4

Pour the crushed graham crackers on the cake pan. Make sure that there is enough to cover the bottom in an even layer. It should be about 1⁄3 inch (0.8 cm) in thickness at the least.

5

Place the mixed fruits in an even layer on top of the graham crackers.

6

Pour the jello mix on top. The idea is that you want the jello to mix with the fruits, without disturbing the layer of graham crackers.

7

Drizzle the condensed milk on top of the cake. Since condensed milk is very sweet and sometimes used as a substitute for sugar, you should use it sparingly, and only for flavor.

8

Take the cake, and place it in the refrigerator to set. This should take about an hour, but you want to leave it there as long as possible in order to get it to be somewhat stable.

It's a good idea to cover the cake with plastic food wrap or a lid before placing in the refrigerator.

9

Finished.

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